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42" build in McPherson KS

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  • You will love the roof over the patio or even a standalone cover over the oven. Either, will extend the number of days per year that your oven can be operated comfortably.
    Joe Watson " A year from now, you will wish that you had started today" My Build Album / My Build

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    • My build was done with super duty fire brick, so much denser than typical fire brick, so the outer arch and chimney are done with these bricks. The oven is not under a roof so exposed to the elements. So far, no issues with water, snow, freezing on fire brick, built in 2012. I have had more issues around the house with solid clay house brick spalling. So since you are covering oven I am not sure it is worth the effort to redo the arch.
      Russell
      Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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      • Originally posted by UtahBeehiver View Post
        My build was done with super duty fire brick, so much denser than typical fire brick, so the outer arch and chimney are done with these bricks. The oven is not under a roof so exposed to the elements. So far, no issues with water, snow, freezing on fire brick, built in 2012. I have had more issues around the house with solid clay house brick spalling. So since you are covering oven I am not sure it is worth the effort to redo the arch.
        Thanks Russell, you answered my next question before I could ask it.. I don't think I will get a roof over it yet this fall, but hopefully next summer. In the meantime I was thinking I could put a tarp over it when It is not in use. I really like the look with the firebrick arch so I was hoping I could keep it.
        - seth s.

        my build (in progress)

        Google Photo Album: https://photos.app.goo.gl/k4JW8jut8cWxFpjM9

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        • Getting closer but progress is slow.
          - seth s.

          my build (in progress)

          Google Photo Album: https://photos.app.goo.gl/k4JW8jut8cWxFpjM9

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          • Gíday
            Why not cook a pizza in that thing.
            make yourself some dough
            build a fire
            have a bit off fun
            itís getting hotter her in the Southern Hemisphere so itís getting colder where you are
            that ovens ready,,,, youíll not break it.
            Regards Dave
            Measure twice
            Cut once
            Fit in position with largest hammer

            My Build
            http://www.fornobravo.com/forum/f51/...ild-14444.html
            My Door
            http://www.fornobravo.com/forum/f28/...ock-17190.html

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            • Originally posted by cobblerdave View Post
              Gíday
              Why not cook a pizza in that thing.
              make yourself some dough
              build a fire
              have a bit off fun
              itís getting hotter her in the Southern Hemisphere so itís getting colder where you are
              that ovens ready,,,, youíll not break it.
              Regards Dave
              I just have a few bricks (already cut) to mortar into place and I will be ready to start my curing fires. I am hoping to find time this evening or tomorrow evening to get that done.

              We have been having above average temperatures so far this September. Today will reach 91 degrees Fahrenheit here. My buffalo grass is still green and showing no signs that it's ready to go dormant, which is pretty strange for Kansas in September. I hope this isn't a sign that it will be shorter more drastic change from warm to cold, but so far it is looking that way.
              - seth s.

              my build (in progress)

              Google Photo Album: https://photos.app.goo.gl/k4JW8jut8cWxFpjM9

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              • Before you fire it up I think you need to either insulate around the flue tile or have an inner stainless flue pipe or the flue tile is likely to crack from thermal shock. Watch attached video.

                Sorry, link won't stick. Go to youtube and search "thermal shock demonstration"
                Kindled with zeal and fired with passion.

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                • Originally posted by david s View Post
                  Before you fire it up I think you need to either insulate around the flue tile or have an inner stainless flue pipe or the flue tile is likely to crack from thermal shock. Watch attached video.

                  Sorry, link won't stick. Go to youtube and search "thermal shock demonstration"
                  Yeah, I will be wrapping the dome and flue liner in CF blanket. 3 inches around the dome and 1 inch around the flue liner is the plan.
                  - seth s.

                  my build (in progress)

                  Google Photo Album: https://photos.app.goo.gl/k4JW8jut8cWxFpjM9

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                  • I came out here to add a comment yesterday and the forum was down. I contacted the forno bravo helpdesk from their main website and they brought the server back up. Then later last night I noticed the whole forum was replaced by a different forum all together so I contacted them again. Apparently the forum was hacked so they restored to a previous version (one week old or so), so you might notice several days of activity is gone. Just giving a heads up to anyone who might be wondering what happened to recent postings....

                    Gulf Is there a good place to post information like this for members to be aware that they have lost about a week's worth of posts?

                    - seth s.

                    my build (in progress)

                    Google Photo Album: https://photos.app.goo.gl/k4JW8jut8cWxFpjM9

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                    • I burned a little charcoal yesterday evening... I did this after eating supper and didn't even have anything around to cook, I was mostly trying to squeeze the curing fire in before a rain... Then my wife had to run my boys to soccer practice and left my 2-year-old daughter with me so I got mildly distracted and when I was finally able to check the temp, the top of the dome (inside) was 340 F... that's a little higher than I was planning to go but I thoroughly inspected and found no cracks... The inside of my tarp was very wet, but I left it on because it was supposed to rain last night.. In hindsight, I probably should've at least flipped the tarp to let that moisture out??
                      - seth s.

                      my build (in progress)

                      Google Photo Album: https://photos.app.goo.gl/k4JW8jut8cWxFpjM9

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                      • As I continue to cure my oven, should I be letting it come all the way down below 100 between firings? It has not been cooling nearly as quickly as I expected. I am on day 4 of slowly increasing the temperatures, but It is usually still around 150 or higher from the previous day's fire when I start the next... It feels like I am driving out moisture, when I have a tarp over the insulation the inside is still getting wet.

                        I cooked a pot roast yesterday, low and slow (at around 250 F), then when I pulled that out I threw in some wood and made a small fire to ramp up the temps a little bit. During the fire I was getting readings in the 500s at the top, but the walls were still down in the 300 range. Once the flames were out the readings were closer to the 400 degree range at the top. I am still not quite sure how to accurately say what temperature I am actually cooking at when there is so much variance throughout the dome. I'm sure I will understand the nuances better with more firings.
                        - seth s.

                        my build (in progress)

                        Google Photo Album: https://photos.app.goo.gl/k4JW8jut8cWxFpjM9

                        Comment


                        • Originally posted by slschoming View Post
                          It has not been cooling nearly as quickly as I expected.
                          I'd call that success, one of the main points of me building this is to create a 3 day cooking schedule based off one initial firing.

                          Friday Evening - Pizza
                          Saturday Morning - Breads
                          Saturday Evening - Roasted Things
                          Sunday - Slow Cooked Stews, Sauces, etc. (Oh man, Sunday Gravy and meatballs sounds AMAZING)

                          Originally posted by slschoming View Post
                          I was getting readings in the 500s at the top, but the walls were still down in the 300 range.
                          Equilibrium requires time, you haven't hit the upper threshold yet, so the tops of the fire is heating the top of the oven, and the craving for equilibrium has been dragging the heat down to the sides, thus leveling out after the fire if extinguished to that base level of 400. Once you start hitting the upper temps the fire will create (800-1200F) you'll start seeing a quicker rounding out of temperatures.

                          Pot roast looks great! This is so exciting!
                          Visual Status Report: https://photos.app.goo.gl/oyuh2hy7Lc3z3vG1A

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                          • Good Job looking good...its a fun item to use and your one of the few that has one of these bad boys....enjoy!
                            My Build Pictures
                            https://onedrive.live.com/?authkey=%...18BD00F374765D

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                            • Got all the way up to temp and cleared the dome, no moisture on the inside of my tarp. Does that mean the oven is cured enough to do an outer layer around my insulation?

                              Photo 1: cookies are so much better out of a pizza oven
                              Photo 2: the dome starting to clear
                              Photo 3: first pizza
                              Photo 4: more pizza
                              Photo 5: hairline crack on the arch, going up to flue
                              - seth s.

                              my build (in progress)

                              Google Photo Album: https://photos.app.goo.gl/k4JW8jut8cWxFpjM9

                              Comment


                              • Nice to see the dome clear. FYI, if you want to brown the top of the pizza more without cooking the bottoms more, do what we call doming, slide the turning peel under the pizza and raise it up towards the top of the dome where it is really hot, it will be like an oven broiler and carmelize all the top in quick fashion.
                                Russell
                                Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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